Recipes: Mini salmon & dill puffs

Ideal for a crowd and perfect for preparing ahead, these little pastry bites make a stylish canapé

• 185g pack poached salmon fillets
• 200g full-fat soft cheese
• small handful chopped dill
• 375g sheet puff pastry
• 1 eggs , beaten

  

  1. In a food processor, pulse the salmon, soft cheese, dill and a little seasoning until just combined. Unroll a sheet of puff pastry and cut into 3 pieces lengthways. Divide the filling along the middle of each piece, brush borders with beaten egg, then fold up and seal.
  2. Cut each roll into 8-10 bite-size pieces, then place on a baking tray lined with baking parchment, cover with cling film and freeze. To serve, glaze with beaten egg and cook at 200C/180C fan/gas 6 for 25-30 mins until puffed and golden.

  Freezing

  This canapé can be frozen for up to 3 months. If you're short on baking trays, then once the canapés are frozen solid, transfer them to freezer bags. Make sure they are well wrapped or sealed to preserve them properly. Label everything clearly to remind yourself what you've frozen.

  PER SERVING

  102 kcalories, protein 3g, carbohydrate 5g, fat 8 g, saturated fat 4g, fibre 0g, salt 0,26 g